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Hot Cross Buns

Hot Cross Buns

There is something very special about baking your own Hot Cross Buns.They are an Easter tradition that most families have carried for generations and the smell of the soft, sweet yeasty buns covered with melted butter on Easter morning is nothing short of magical. This is a basic Hot Cross Bun recipe, for a more indulgent recipe see: Rich Hot Cross Buns

2 cups bakers 00 flour

1 flat tablespoon yeast

½ teaspoon salt

250mls milk

1 tablespoon butter

1 tablespoon caster sugar

½ cup currants

¼ cup sultanas

¼ cup mixed peel

1 teaspoon ground cinnamon

½ teaspoon allspice

Pinch of nutmeg

Pre-heat oven to 200°C.

Mix the flour and salt and place in a low oven for 5 minutes, then rub in the butter to form a breadcrumb consistency.

Add the dried fruit and spices, mixing well and prepare the yeast mixture.

Warm the milk with the sugar (microwave is fine) and add the yeast. Allow the yeast to bloom then pour over the dough base and combine using a butter knife to cut through the dough.

Knead for 5 minutes, or until the dough comes together well and is soft and pliable.

Leave in a large mixing bowl in a warm place, cover with a clean damp teatowel and allow the dough to rise for 45 minutes, it should double in size.

Knead again, and divide into buns. Place in a greased or lined high sided baking tray and form generous rows of buns, close together.

Add the crosses to the buns and allow to rise for a further 10 minutes.

For the Cross:

½ plain flour

¼ cup milk

Pinch of salt

Mix ingredients into a thick doughy paste, form long thin sausages and lay over the buns in continuous lines to form crosses. Brush with milk.

Bake in a hot oven for 15 minutes, until the tops are golden brown and the centres light and fluffy.